mulled wine

Guest post and a low-sugar recipe for mulled wine: a festive cocktail to sip for fall, Thanksgiving, the winter holidays.

Guest post time! Today I have Eva of Adventures in Cooking. I met Eva at Blog and Bake at King Arthur Flour last year, and I immediately became a fan of (and totally inspired by) her beautiful blog, her photography. And her. She is such a genuinely great person, and I love how thoughtful she is. Her recipes are always so creative. We have kept in touch in the year and a half since Blog and Bake, chatting on the phone about freelance work and photography. And I continue to be so inspired by her work. I am so very honored to have her here gracing the pages of Healthy Seasonal Recipes today. Please help me welcome her, and be sure to check her out on social media: (her instagram is not to be missed!)

When the air turns crisp and cool and your light fall jacket just doesn’t cut it anymore, you begin to crave something warm, cozy, and comforting. You eat less raw salads and more roasted veggies, you find yourself craving soup over and over again, and you slowly transition from the iced teas and lemonades of summer to the heartier, warmer beverages of winter and fall.

I always look forward to the hot drinks of the cool season, and there’s nothing I look forward to more than a nice full-bodied glass of mulled wine.

Many mulled wine recipes call for too much added sugar, making a syrupy sweet hot cinnamon-y wine concoction that I wouldn’t dare to call comforting. This mulled wine recipe, however, only calls for a tablespoon of blackberry jam as the sweetener, and serves to compliment and enhance the natural flavors of berries and spice already found in most reds. The addition of fresh raspberries, a cinnamon stick, whole cloves, and a dash of vanilla extract do a fine job, indeed. A very simple ingredient list, but often times the simplest ingredients are the best ones. So raise your glass high, and join me in welcoming the cool air of winter with a rich and seasonal refreshment.

Simmer all ingredients in a small saucepan over medium low heat for 20 minutes. Remove from heat and let the wine rest for an additional 10 minutes before straining and serving.

Notes

If you wanted to make a non-alcoholic version of this, you could use substitute fresh red grape juice for the wine, just keep in mind that grape juice has much more sugar than red wine so the end result will be much sweeter than the alcoholic version.

YES. I was just thinking about mulled wine the other day! Now I really have no excuse not to make some. 🙂 I like the idea of adding jam — super intriguing!Eileen recently posted…Heléne’s great chocolate cake

Yay! 2 of my favorite blog friends combined! I’m just amazed at the awesome work that Eva does, and I’m kinda addicted to your site, Katie. 🙂 I’ve always wanted to make mulled wine for the holidays…looks like I have no excuse this year. Totally going to make this! Pinned!David recently posted…Southern Sweet Potato Pie

Loved the light and shae effect of these pictures. Mulled wine is something I love to sip during this time. I love the collection of wonderful recipes in your space. As I am new to your blog, would like to invite you to my blog as well. Merry Christmas in advance. Stay in touch!

Your email address will not be published. Required fields are marked *

Comment

Name *

Email *

Website

twitter (@username)

you MUST enable javascript to be able to comment

hungry? search here!

Search for:

Welcome!

Hi! I am Katie and I am glad you're here. Welcome to my Vermont kitchen. I am a classically trained chef, former food stylist and also a reformed dieter. Today, I believe no food should be off limits. Here on my food blog, you'll find hundreds of easy weeknight dinners, simple seasonal vegetable recipes and intuitive eating tips. If you've got seasonal produce and you're wondering what to do with it, or you're just ready to say goodbye to dieting, then we're going to be besties in like one minute! Take a look around, have a bite to eat and let's hang out!